FOOD & WINE
Bistrots + Wine + Beer + Apéritif snacks = a fantastic way to discover Paris! Join this laid-back, food and drink-focused walking tour to discover Paris through its bistrots, wine bars, brasseries, and cool local neighbourhoods. Soak up French culture, learn more about the city, and get your fill of wine, craft beer, and local treats along the way.
Inspired by the New York Times’ 36 Hours in Paris, this luxury Parisian odyssey curated by Urban Adventures and The New York Times is a celebration of what the city does best.
Taste some delicious French wines, mouth-watering pastries and irresistible cheese & charcuterie on this tour of the best-preserved medieval area of Paris: le Marais!
Enjoy the boho beat of Saint-Germain & the buzzing fun of the Latin Quarter, while sampling pastries, meat & cheese in a traditional wine house and hitting the park for a casual game of petanque (+ wine!) for the win!
Paradise for foodies and history lovers, this whole-day tour of Paris, will cover some of the main places in Paris and offer you to taste a bit of France with pastries, cheese, charcuterie and a lot of wine!
Discover some iconic areas of Paris using the unrevealed itinerary of a local through secret passages, tucked-away gardens & lesser-known breathtaking churches, and stop for cheese & macaron tastings!
Looking for an offbeat Parisian food experience? Our Canal Saint Martin Artisan Food tour is the perfect opportunity to grasp the complex world of France’s most ancient art: gastronomy. If the best way to your heart is through your stomach, then the best way to discover the heart of Paris is through its food. This delicious 3-hour small-group food odyssey in this historical district will open your senses with inspiring locales and tastings along the way, from fruit & veg, charcuterie, wine & cheese, to bread ...
French cuisine consists of the cooking traditions and practices from France.
In the 14th century Guillaume Tirel, a court chef known as “Taillevent”, wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France’s own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and appellation d’origine contrôlée (regulated appellation) laws.
French cuisine was codified in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the local culinary character to be found in the regions of France and was considered difficult to execute by home cooks. Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country. Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world’s “intangible cultural heritage”.
French wine is produced all throughout France, in quantities between 50 and 60 million hectolitres per year, or 7–8 billion bottles. France is one of the largest wine producers in the world. French wine traces its history to the 6th century BC, with many of France’s regions dating their wine-making history to Roman times. The wines produced range from expensive high-end wines sold internationally to more modest wines usually only seen within France such as the Margnat wines were during the post war period.
Two concepts central to higher end French wines are the notion of “terroir”, which links the style of the wines to the specific locations where the grapes are grown and the wine is made, and the Appellation d’origine contrôlée (AOC) system. Appellation rules closely define which grape varieties and winemaking practices are approved for classification in each of France’s several hundred geographically defined appellations, which can cover entire regions, individual villages or even specific vineyards.
France is the source of many grape varieties (Cabernet Sauvignon, Chardonnay, Pinot noir, Sauvignon blanc, Syrah) that are now planted throughout the world, as well as wine-making practices and styles of wine that have been adopted in other producing countries. Although some producers have benefited in recent years from rising prices and increased demand for some of the prestige wines from Burgundy and Bordeaux, the French wine industry as a whole has been influenced by a decline in domestic consumption, while internationally, it has had to compete with the increased success of many new world wines. **